Just curious what people think about this. I'm going to an Italian byob place tonight and will probably end up getting something like linguine with red clam sauce. I see conflicting opinions on whether to bring an IPA or sour along. Some people seem to like the acidity of tomatoes with more acidic notes, others not so much. All I really have to bring right now are DIPAs, a sour stout (Weyerbacher sour black), a gueze, and a 2010 Abyss (which I don't think would work well at all). Not trying to go buy beer considering I have a lot of what I have already. So what say you?
Id say something refreshing and easy like a good pilsner to be honest. I'd say too much acid from the food and the beer would give me an upset stomach. Maybe like a hoppy pale ale? I wouldnt go malty, but something crisp and not overwhelming.
gueuze + clams = a winner But usually in that combo the clams are in a garlic, butter or cream sauce so I am not sure if it would be as good once you throw in a more acidic element like tomatoes.
I'm with commis on this one. In my experience, IPAs and tomato sauce is just an awful pairing (unless it's a DIPA that is quite old and/or is a malt-bomb). For me, the bitterness of the hops wreak havoc on the acidity within the tomato sauce. But, as I've mentioned multiiple times, I don't find IPAs to pair well with many dishes except cheeseburgers, pizza, etc.
Drink the beer before you eat and drink water with the meal. That way, what you drink will not have an effect on what you're eating.
Firstly, you're a grown-up and it's completely natural to consume alcohol with your dinner. I've never understood folks who chime in and tell you to drink water or milk with dinner, children... Malty is nice to deal with the acid, something simple like a Palm could work, Biere de Garde of the amber variety is a nice idea. Something like a Rodenbach Classic might be a nice try for something sour. As far as acid on acid goes wine, particularly European wine, has plenty of it and pairs well with these type pasta dishes. The rule of thumb is to match the intensity of the dish and the beverage. I would caution that many popular characters in the world of sour are actually not balanced or made with food in mind and simply deliver a more intense sourness which to some folks equals better. Oh well.
